Dietary fiber biscuits capable of expelling toxins and preparation method of dietary fiber biscuits

Abstract

The invention discloses dietary fiber biscuits capable of expelling toxins. The dietary fiber biscuits are prepared from the following raw materials in parts by weight: 500-520 parts of flour, 40 parts of starch, 0.9-1 part of eucommia ulmoides, 0.8-0.9 part of prepared rehmannia roots, 1-1.2 parts of burdock roots, 0.9-1 part of bodhi leaves, 0.7-0.8 part of pitaya flowers, 30-35 parts of bitter gourds, 20-22 parts of wheat seedling powder, 40-44 parts of pitayas, 3-4 parts of table salt, 40-45 parts of soybean fiber powder, 3-4 parts of baking soda, 4-5 parts of ammonium bicarbonate, 1.5-2 parts of citric acid, 1.5-2 parts of active dry yeast, 1-2 parts of cane sugar fatty acid fat, an appropriate quantity of pentosan enzymes, and an appropriate amount of neutral protease. According to the dietary fiber biscuits disclosed by the invention, the bitter gourds are added, so that dysphoria with smothery sensation in the heart can be removed, vivotoxin is eliminated, the vitality of cortex is strengthened, and skin becomes delicate, vigorous and graceful. In addition, varied Chinese herbal medicines are added in the processing course, so that the dietary fiber biscuits have the efficacies of expelling toxins, protecting the stomach, moistening the lung for arresting a cough, clearing away fire, improving eyesight, and loosening bowel to relieve constipation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a detoxification dietary fiber biscuit and a preparation method thereof. Background technique [0002] With the further growth of the economy and the improvement of people's living standards, as well as the influx of western food, raw materials and production technology, my country's bakery food industry has shown a trend of rapid development since the end of the 20th century. my country's biscuit industry is a part of the food manufacturing industry. Sub-industry has maintained a momentum of rapid development in recent years, but in the actual production process, there are common quality problems of biscuits: surface blistering, roughness, cracking and deformation, hard taste, not soft or poor taste, bad color, etc. In particular, there have been a lot of reports on the research on dietary fiber biscuits. In the development of these reported dietary fiber biscuits, because...

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Problems solved by technology

[0002] With the further growth of the economy, the improvement of people's living standards, and the influx of western food, raw materials and production technology, my country's bakery food industry has shown a trend of rapid development since the end of the 20th century. my country's biscuit industry belongs to one of the food manufacturing industries. Sub-industry has maintained a momentum of rapid development in recent years, but in the actual production process, there are common quality problems of biscuits: surface blistering, roughness, cracking and deformation, hard taste, not soft or soft taste, bad color, etc. In particular, there have been a lot of reports on the research on dietary fiber biscuits. In the development of these reported dietary fiber biscuits, because soybean fiber powder seriously deteriorates the rheological properties of the dough, it is especially important for the production of dietary fiber biscuits. The production process of the product has a very adverse impact on the quality of the product